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Farina Gruel

A simple gruel made by stirring farina into boiling water, simmering, and optionally adding cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Farina Gruel

Farina Gruel

Ingredients

Directions

  1. Sprinkle the farina into the boiling water while stirring continuously to prevent lumps.

  2. Add the salt and simmer slowly for 30 minutes.

  3. If desired, stir in the cream just before removing from heat.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Farina
Starch that thickens the water into a smooth, porridge-like gruel as it cooks.
Cream
Adds richness and a softer, creamier mouthfeel to the finished gruel.

The step that matters

Sprinkling the farina into boiling water while stirring. Adding farina slowly while stirring keeps the grains separated so they hydrate evenly. Dumping it in at once clumps the starch on the outside of each lump, leaving dry centres that stay lumpy during simmering.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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